3-304.14(B); Core; A wet wiping cloth was stored on the rolling cart by the hot holding cabinet. Damp/wet in-use wiping cloths shall be stored in properly concentrated sanitizer between uses. CDI- Cloth was removed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(C ); Core; The bulk white containers in the dry storage room need wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Wipe down the bulk white food storage containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The manager and assistant manager's food protection manager certification expired in March and January of this year. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- Manager and Asst. Manager are scheduled for renewal; June 12; 2026.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A); A box of cups were stored on the floor in the storage room. Clean EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination and at least 6 inches above the floor. CDI - Box of cups was put on shelving.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; The evaporator in the walk-in freezer leaks which is causing a buildup of ice under it. The gaskets are partially detached on both milk coolers (67894 and 67897). All equipment shall be maintained in good repair. Trays are preventing the ice from coming into contact with the frozen foods stored on the shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(C ); Core; There is a buildup of dust/debris on the hood vents and inner rim of the front of the hoods. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the vents and inner sections of the hood more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; There are 3 exposed pipes in the floor of the storage room that is creating a trip hazard and a baseboard missing beside the walk-in cooler #22565 door.Floors; walls; and ceilings including the attachments shall be maintained in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11; Core; The evaporator in the walk-in freezer leaks which is causing a buildup of ice under it. All equipment shall be maintained in good repair. CDI- Trays are preventing the ice from coming into contact with the frozen foods stored on the shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.14(B); Core; Damp wiping cloths were stored on the prep table and the drain board of the three compartment sink. Damp/wet in-use wiping cloths shall be stored in properly concentrated sanitizer between uses. Ensure all damp/wet cloths are kept in sanitizer or dirty laundry area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12 (B); Core; A portion cup is stored in the small container of granola. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure only utensils with handles are stored in foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-501.16(A)(1) ; Priority; Cheesy beef (120F-124F) and boneless chicken (114F-122F) found holding below 135F in left hot box. The right hot box had cheesy beef (92F-94F) also holding below 135F. Temperature control for safety (TCS) foods shall be held at 135F or above for hot-holding. CDI- Food was cooked at 9:30a and lunch completes at 1:20p. These items are going to be placed on a 4 hour maximum time hold and facility agrees to voluntarily discard any hot leftovers after lunch service.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Ice is beginning to accumulate on hermetically sealed boxes of food in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. PIC stated that this unit has already been serviced for the same issue and will submit another service request. Place a container under the unit to catch the drip until unit is repaired and functioning as intended.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Chicken filets that were cooked this morning and assembled for salad were placed in individual; covered containers and stacked on top of each other in the walk-in cooler- chicken filets were at 55F-58F in these containers. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Chicken salads were unstacked and containers were vented during the inspection. Observed a good cooling rate after methods were altered.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core; Observed debris buildup in one container holding clean tongs. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored in a clean; dry location. CDI- Tongs and container were washed and sanitized during the inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-502.11(A) and (C); Core; Ice scoop has a lengthwise crack where it contacts the ice. Utensils shall be maintained in a state of good repair and condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Replacement ice scoop has been ordered since the last routine inspection but has not yet been delivered from warehouse. Follow-up with order status. Points will be deducted on next inspection if violation still persists.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Soap label is beginning to fade on the squeeze bottle at the 3-compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Soap bottle was labeled during the inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-501.13 ; Priority Foundation; Hamburger patties on speed rack near oven observed thawing at room temperature. PIC stated that food was removed from the walk-in freezer. Time/Temperature control for safety (TCS) foods shall be thawed in refrigerator at 41F or less OR under cold running water (70F or less) with sufficient velocity to float off loose particles OR as part of the cooking process. CDI- Hamburger patties were returned to the walk-in cooler until food is ready to be placed in the oven.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core; Observed dust and soil in container holding the ice scoop. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored in a clean; dry location. Scoop and container were washed during the inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-502.11(A) and (C); Core; Ice scoop has a lengthwise crack where it contacts the ice. Utensils shall be maintained in a state of good repair and condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Spare ice scoop was not available during the inspection. Facility agrees to order a replacement.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.11; Core; The front lip of the guard inside the ice machine had light residue buildup...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Have the machine serviced and cleaned more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Shredded chicken tacos measured 100-110F in the CVap cabinet...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Tacos served before the 4 hour time limit for control or reheated. Food must be placed into the hot holding unit at at least 135F to maintain temp.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11; Core; Some of the shelving in the walk-in cooler is beginning to rust. The baseboard in the walk-in freezer is detached from the wall in certain areas...Equipment and components shall be maintained intact and in good repair/condition. Repair replace any rusted shelves. Seal the baseboard to the wall.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.